Description
This Easy Pineapple Upside Down Cake is a tropical twist on a classic dessert. Sweet, buttery, and perfectly caramelized, it’s irresistible from the first slice.
Ingredients
Scale
- 1/4 cup unsalted butter, melted, plus 2 tbsp for the pan
- 1/2 cup packed light brown sugar
- 1 (20 oz) can pineapple slices, drained, juice reserved
- 8 maraschino cherries, drained
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup whole milk
- 1/3 cup vegetable oil
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 tbsp reserved pineapple juice (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch pan with 2 tbsp butter, sprinkle with 1/2 cup brown sugar, and arrange pineapple slices with cherries.
- In a bowl, whisk flour, baking powder, and salt. In another bowl, mix melted butter, sugar, eggs, milk, oil, and vanilla. Combine dry and wet ingredients gently.
- Pour batter over the pineapple slices, spreading carefully.
- Bake 35–40 minutes or until a toothpick comes out clean. Let edges pull away from pan.
- Cool 10 minutes, invert onto a plate, and gently release.
- Serve warm or at room temperature, optionally with whipped cream or ice cream.
- Prep Time: 15 minutes
- Category: baking
- Cuisine: American